Hi, friends! Happy COOKIE FRIDAY!
I’m popping in real quick because I just HAD to share this super easy recipe that I whipped up last weekend. I can’t help but give in to my urge to bake during the holiday season, and I love simple cookie recipes. Well, I love ALL types of cookie recipes, but it’s nice to have all of the ingredients on hand when you want to bake up a fresh batch of cookies. Am I right? 🙂
As you guys know, I love incorporating collagen into my diet as a quick and easy source of protein. Additionally, this recipe takes into account a variety of common allergens, so just about everyone can enjoy this special holiday treat. (Be sure to add some holiday sprinkles to the batter!) These cookies are gluten-free, dairy-free, egg-free, and, most importantly, insanely delicious! Please add these to your holiday baking list and let me know what you think. Enjoy!
Makes 8 Cookies
1/2 cup almond flour
1/2 cup gluten-free all-purpose flour
2 scoops (24g) collagen peptides
1/4 cup maple syrup
2 tbsp melted coconut oil
1 tsp vanilla extract
pinch of sea salt
Preheat oven to 350 degrees F.
Combine ingredients in a mixing bowl.
Portion batter in 8 balls and place on a prepared baking sheet or silicone mat.
Bake for 10-12 minutes until edges start to lightly brown.
Remove baking sheet from oven and then use the back of a fork to flatten cookies in a crisscross pattern.
Allow cookies to cool slightly before serving.
- Serving Size: 1
- Calories: 113
- Fat: 4
- Carbohydrates: 16
- Protein: 5